Process of treating fruit



and `by which Yther'ju'icecan be lheld'fvzforV longY content.

- It is an object of the inventionv to provide, a method of treatment of the Whole fruit prior to Elias `been; discovered v"c eliiterelationslfiipY between thetemperatur'e o Y the 'Water and?thefper-centageof horaire-that is,

f inpercentageof-'boram orviceversa. f :--"The1 given =percentage range for vwater solution isf "oasedf'uporiv the degreeolf Lteni"- perature employed: 'Howe'verpor amore'fcon# -Watsrsspray 'U0 WS Q'I the '0.052

periods in lits natural flavor, aroma, and Vitamin the juice extraction, to'remove all deleterious matters presenten the surface ofthe peel, or as a constituent' of the ,peel to prevent the release thereof into the juicein the process of extrac-r tion, to avoid contamination of the juice and. Vits damaging effectvupon or impairment of the, flavor and keeping quality, and Whichmay bei con-v veniently practiced for large Volume production.

'2,s2e,2c5 A canningplant may be satisia'ctorily` used; andv the pressureof the spraynozzle should not he lessv than sixty. pounds for an eiicient and speedy re-y sult,` although the degree'oi pressure is nierehr given for adenite example and notas alimiting factor.- f i After the Washing operation, the Whole fruit Yisl passed y,throughfsa thermalgfdrying zoneor cham-v loer." The drier may lie-standard form-jnow used inV commercial citrus packing' housesfor the dry-V ling of a Water Waxemulsion subsequent to polishf ing. Thesurfacepf the'whole fruit is thoroughly In the `preferred practice, .,the .Whole zfriuit, in'- itially, is subjected to or. passed through aba'th i oi water heated to a .temperatureof 148m?, 1to1 ff 180 F.,`containing in ,solutionirom 5%toi20p7bfA .y

borax. V'Ihe'hath]is' for a short period oir-ape proximately oneminute. The bath temperature andrperiod of immersion or exposure of the Whole. AVfruit) t therein should-V ;I}Qt 4exceed or -vpermit the transfenor.penetration-of heatperceptiblelbeyond Y the 2peel7 oriinto theinterirgof thefr ui'tfY i i rhepathet the-given emperat quickly de;

stroyssuch'"microforganismstas are .',found'v on oranges, "renderi-ngfthe surface ,oflthe fruit ,free

vfrom :contaminating -microorganisms, andV Ade-V 1 Stroysthe.growthofputrefactivemicroforganisms adhering .to the Lsurface without iria'tle'rially` raisf rigtthe,temperatureo,thezfruitas afwhole, The

.thermal bath Vvi/,ith a V cor 1tai n1ed ,percentager of boraX;v aside from r.itsf antiseptic and sterilizing guali ti es,inaybe ,said ,Sto' effect a VVspoutaneous v grruption ,of the sac in .the citrus neelkv epntaining' theoil', soi-,hat ,the contaminations andfil are re- 'driedib'y either a thermal airlolast, or ina dryinghambenfA thorough drying of -the peel is *important due'i-to'- the fact that theVV citrus peelk oiljfrom the -errupted cells is highly Volatile, and therehyfre'adily eliminated, or it Vis caused to as-` sumea Viscid condition to remain on the peel oi 1 the fruit and is not released therefrom t t t v0 @hier thejuice via the extraction process.

currents or, rapid f eirculation a i which the whole f ruit lisffed to'thejuicreeiextrjactf ing machines-land held: therein Vforapejriod,ofY f 1,0to'24hoursprior'to'thegextractionofthejuice. ,i This can, bepraticed with' equal Yresults' the .f

.duction in the cost of operation.l

leased from the reel', andthe ou'isibrouehttfi the isiirfiue,foriumffruit from whiehlit can be readily Yu'rashed Vor otherwise 'adequately'removed i Y'l`l1e heated Water;bath' ext'e'rminates 'all yeast y Vnfioli 4and'` other microorganisms present .orfadf hermg onf lthe skin, and, the ineatfgplos the 'amig .septickeffects *a sterilizatiorand spontaneous: r-

f, ruptionofthe o il containing, sacfvfor its, extraction and `eradication frorn'the Vpeelfor the surface- 'thereof,jandfrom^Wmch it ycan 'be more com'f' pletely'removed by a A cold Water V"spray and lthere malaiffblast The z-whl@ fruit'ifrl the i thermal anff s epticbath'is preierablylreptin motion', rotaf Y tively, f-oruniformfexposurefof thepeelxand skin surface, and for contnuityfof operation and ap lthai-ratio of temperature -g'oe's down' with ther ise the bor-air torete; example, a,-12 1X2 rtofan '18 1/2 borax water solution ;at temperatures of from 150 to `170" rFrisipuoductive of very efficient resultsi 1 Ai12 1/2 wateryhoraxsoiution'is vleased upon ongpou'ngd of 1 porax :to onegallonfof iwater, The looraxi; chemi' j cally" is classiiied as a'salt, the deca-hydratevof sodium tetraborate,NazB4Q'zl0I-l2-0. t. Y la c j Afterth Wholefruitleaves the sterilizin'g'and peel oil erruption treatment, the fwholel fruit rota` 'tively'V is "then ysubjected to a high pressure cold 'ienmatter andpeeloil froy heekinl fIh' lfiigh ,pr,es'sure cold Waterspr that there exists a Y ,may befltermedgasa eleansing vthe'fpresen-oetherein flavor:and lastingi'ystablel A 'As thelavoriof citrusjuices, s gA eatly` deperidv t 'by er? 'stain parte@ the rl Loilfandlasby .oregoing described process alarge percentagejjof .this ou is removed, iti is desirable inrcrlderlto enharicelthe ,flavor to -return'fthe'sel,c clftfair-1'elenents to ,the

juice. is preferably;accomplishedhv adding more rapid drying1r Inethoti,vr 'andl atipossilolyfa' re- 'From the timethe lWlhtei fruitleaves'the ther- Y malaritisepticxlcath until it reaches-the stage y:for ffruit extraetion,` the `r peel' 'oilH tjhicl'ivz fdoies`v` not escape 1 by l`-volatilizamen" eecemegj a; j-ve'ryheaty Sticky. Supra-hee; 'Gssing' .in iairlearly"diiffohl to the orange orcitru's peelarid to' which it .will I Iadhe` re'underthe'juice extractingfpress'ure. The method ,hereinbefpr described isf'susceptilolgjfor 'thefprqdueuon off an prangeoreitrus fruit/juice, Y -f'ree 'from developingfarancid v' Y ity resultiri g from v'peel oil,

rent 'upon'the' afrorriav or' houguet produc anemulsiued ,citrus oil,r free from-fall terpene-s vwhich:create jrancidity in-jcertain-{Lcontrolled or rinsingoperation; `in which the Water mag-,ipe I' amount, -thereby ,enhancinggthe flavor of the Y juice,and preventing `any;developmeritoi rancidl ity f org unpalatable tastefwhich Lis so commonly Yfoundrin juices containing the .rawcitrus'peel oil. n*

yThis vlatter phase,` however, insofargas it may r'e- .late fto the. ip rodi'lction of.- an 'emulsified citrus foil isi separate andapart fromtlip1-esent"invention,i

so thatits production` will not loe ldescribedinfde'- tailherein.`

J 1,-The methodl of preparing fruitoulces, which J comprises,subjeotinglthe whole fruit tjofja .l212% .to an :ll/2% borax' water solution, having a tem-- .Ipera'ture ofjfrom .159 F.'to;170 F.,for aperio'd at v:Whichtheiheat EWill not :penetrate to the interior t fi Qfutheffrutgwwaterrwash.spraying thegwholefruit with cold water, and drying-the peel surface of t 3. The method of` treating fruit prior to Juice i* the fruit prior to an extraction of the Juice.

t 2. The method of'treatingifmit prior to juice extraction which consists in subjecting the whole fruit to a water bath `having .a temperature main` i t tainedbetween`150 F.fand170F.,and contain-1` ing dissolved therein between 121/2% to 181/2% of borax for liberation and congealment ofcthe oil in the peel of the fruit within a periodiinsunicent for heat penetration to the interior `of theY fruit deleterious to the juice;` then fresh water washdry before extraction ofthe juice.

`ing the fruit and allowing `the outer surface` to Y t extraction which consists in subjecting the whole fruitto a water rbath `having a. temperature maintained between 150 F.`and 170 F., and contain- 5 ing t dissolved therein between 121/2 and 181/2 g i percent ofboraxieffective for liberation andcongealmentvofxthe oii in the peel of the fruit Within a period insufiicient for heat penetration tothe interior of theruit deleterious to the juice, then p LOUIS EDUCKER.

GEORGE A. LrI'rLE.`

10l rinsing` `and dryingthe surface of the fruit. 

